During our recent trip to India, we had the Cashew pakodas at Adyar Ananda Bhavan and instantly fell in love with it. My husband liked them a lot and wanted me to make them at home. I was not exactly sure what the ingredients were but figured out that it had mint, ginger and garlic.I think I came close to making them and hopefully you will enjoy it as well. Please do let me know if you have tried with different ingredients.

Prep time: 5 min
Cook time: 40 min
Level: Intermediate

Ingredients:

1 cup cashews (break open into two/not the whole)

1 cup kadalai mavvu/besan/chick pea flour

½ cup arisi mavvu/rice flour

½ cup pudina/mint

½ cup finely chopped onion

2½ teaspoon chilli powder

1 teaspoon salt

2 teaspoon ginger garlic paste

¼th cup hot oil

¼th cup water

Procedure:

Chop the mint finely and mix all the ingredients except oil and water.

Heat oil in a kadai/pan for deep frying the pakodas. When hot take ¼th cup of the hot oil and add to the mix.

Slowly add the water and mix gently to form a thick dough(do not press the dough).

Now take some dough in your hand and slowly drop the dough in small pieces into the hot oil (again do not press the dough while dropping in oil). When done ( bubbles will subside in the oil ). Drain on a kitchen/paper towel.

TIPS: Mixing the dough is the key to making a crisp pakoda, I have used ¼thcup water(depends on the flour too so adjust accordingly) . The dough should never be loose and sticking to your hands. Green chillies can be used instead of the red chilli powder. Adjust the spice according to your taste.

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